#madebytraceyleigh

Delicious salad filled with an overall fresh feeling! The great thing about all of these salads is how adaptable it is to what you have in your fridge or what is in season at the market!

Ingredients

1 c. uncooked quinoa

2 c. organic vegetable broth

1 carrot, finely chopped

1/4 c. red onion, finely chopped

1 stick of celery, finely chopped

1/2 c. pomegranate

1/2 cucumber, thinly sliced

1 avocado, thinly sliced

1 tbsp. hummus

chia seed (optional)

Directions

Bring vegetable broth to a boil

Add quinoa, stir and bring to a boil

Reduce heat and cover and cook for 20 minutes

Remove from heat and cool quinoa

Mix quinoa, carrot, onion, celery, pomegranate

Top with cucumber, avocado, hummus and chia

These are a great snack food for parties, they are basically bite size or you can load up on a bunch of them and call it a meal. They are simple to prepare and full of flavour!

Ingredients

1 sundried tomato tofurkey sausage (or any meat alternative), ground

1/4 c. almonds, ground

2 tbsp. olive oil

2 medium sized sweet potatoes, cut into 1/2 “ slices

1 tbsp. smoked paprika

1/2 tsp. sea salt

1/4 c. vegenaise

1/2 tsp. lemon juice

1/2 c. salsa

1/4 c. green onion, chopped finely

fresh ground pepper (optional)

Directions

Preheat oven to 350F. 

Add sweet potato, 1 tbsp of olive oil, smoked paprika and sea salt to a bowl and mix well. 

Place in oven for 30 minutes, flipping over half way through. 

Place almonds in food processor and pulse until relatively small

Add Tofurkey sausage to almonds and pulse until relatively ground to your liking. 

Preheat 1 tbsp of oil in skillet over medium heat. 

Add ingredients from food processor to skillet and cook for 5-7 minutes or until browned. 

Add lemon juice to vegenais

Allow sweet potato to cool for 2 minutes

Add vegenaise, taco meat and garnish with green onion and pepper to each sweet potato slice

Ingredients (for 2)

• Banana

• 3/4 c. Frozen berries

• 2 tbsp. Freshly milled flax seed

• 2 tbsp. Coconut oil

• 3/4 c. Creamy cultured coconut (unsweetened)

• 2 1/2 c. Vanilla Almond Milk (unsweetened)

I topped mine with oats, pumpkin seeds, chia seeds and berries for added nutritional values but you can use whatever you have or drink it in it's own

If you have not already noticed, I love peanut sauces. I know it isn’t healthy, but wow it feels good to treat yourself sometimes on something that isn’t totally unhealthy. Especially if you fill it with colourful ingredients. You’ve also probably noticed that I love bright food, eating bright food generally means you’re packing yourself with a good variety of vitamins and nutrients. Eat the rainbow (not the skittles kind). 

Ingredients

150 g. rice noodles (prepared as per package)

2 c. firm tofu, cut into 2 cm cubes (approximately)

1 c. edamame

2 large carrots, peeled and cut julienne, sliced thinly

1 c. red cabbage, thinly sliced

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

1 tbsp. coconut oil

Peanut sauce

1/2 c. natural peanut butter

1/4 c. tamari

4 tbsp. hot water

2 tbsp. rice vinegar

2 tbsp. maple syrup

1 tbsp. ginger, minced

1 clove garlic, minced

2 tsp. sesame oil

1 tsp. sriracha (optional)

green onion, chopped (optional)

red chilli pepper flakes (optional)

Directions

Prepare noodles as per package, drain and set aside.

Add tofu pieces to pan with no oil and cook over medium-high heat until golden, then remove. 

Heat coconut oil in large pan over medium heat. 

Add vegetables and cover for 1 minute until lightly steamed. 

Run noodles under cold water until soft. 

Add noodles, tofu and peanut sauce to pan and mix well. 

Cook for 1 minute, then lower to simmer

After 5 minutes, remove from heat, garnish with green onion and chilli pepper and serve.

Well, ever feel like waking up and filling your body with the most unhealthy but entirely delicious food (general suggested use: special occasions, birthdays, etc.)

*WARNING* Not at all healthy and filled with sugar, but incredibly delicious

Ingredients

Pancake Ingredients

1 c. pancake mix

1 c. vegan yellow cake mix

3 tsp. Ener-G Egg replacer + 4 tbsp. cold water

1 tsp. vanilla

1 c. coconut almond milk

1/4 c. sprinkles

Glaze Ingredients

2 tbsp. earth balance, melted

2 tsp. vanilla

1 tbsp. maple syrup

3 tbsp. coconut almond milk

1 c. brown sugar

Strawberry topping

2 c. sliced strawberries

1 tbsp. lemon juice

2. tbsp sugar

Directions

Prepare your strawberries by mixing the ingredients and set aside, so that they soak up the lemon and sugar.

Prepare the glaze ingredients by mixing them together very well and set aside. (remix vigourously before use)

Prepare pancake mixture and make pancakes by pouring 3/4 c. of mixture on a frying pan until lightly golden. (keep them warm in the oven at 200 to serve all at once.) 

Stack pancakes, add glaze and strawberries and prepare to get sugar high!

I live off of morning smoothies, I find that although you lose some nutrients in the process, they remain for me the most efficient way to throw a bunch of vitamins and minerals into a blender and start my day off on the right step. Feeling energized and fresh. I use all organic products and local whenever I can. 

Here is a smoothie I threw together this morning. The image itself fresh out of the blender was great (However to be fair as the time goes on because of the spinach it does turn more green...)

Ingredients 

(This yields two larger mason jar services)

1 medium sized banana

2 c. baby spinach

1/2 c. cucumber

1/2 c. fresh strawberries

1/2 c. frozen mixed berry blend (dark sweet cherry, blackberry, blueberry)

2 tbsp. dried goji berry 

1 tbsp. natural peanut butter

3 tbsp. milled flax seed

1 tbsp. chia seeds

2 tbsp. hemp seed oil

2 1/2 c. coconut almond fresh (can be substituted for water)

Directions

Put that all in a blender and blend on high for about 1 minute.  

Bon Appetit!